Nuffnang food bloggers gathering – Collins Kitchen at the Grand Hyatt

Collins Kitchen
123 Collins Street
Melbourne VIC 3000
(03) 9657 1234
Website
Google map

Cutlery

Cutlery

What a feast! My need-to-lose-weight-diet was definitely thrown out of the window that evening. I could not help myself. The spread was fantastic and to top it all, great company. So many thanks to Nuffnang and Collins Kitchen for organising this foodbloggers event. More I say! (Apologies for the dodgy photos. Not used to the big gun)

A table of food bloggers

A table of food bloggers

The executive chef, Jason Camillo took us around the open kitchen and introduce us to its 5 different stations – sushi & crustacean, deli counter, wok, grill & wood fire oven and of course, patisserie. It is all about the food. Most of the produce here is sourced locally and menus are changed once every 6 months.

This will be one of my longer post and I shall allow the photos to do the talking.

The 5 stations

1. Sushi & Crustacean – Personal favourite station No. 1

Sushi and crusteanan station

Sushi and crustacean station

2. Deli counter – Personal favourite station No. 2

Deli counter

Deli counter

3. Wok & Chinese Roast

Wok and chinese roast station

Wok and chinese roast station

4. Grill

Grill and wood fire oven

Grill and wood fire oven

5. Patisserie

Patisserie

Patisserie

But the end of the kitchen tour, my tummy was definitely rumbling and was ready to dig in. So let’s move on to the food. Be prepared for food porn and a huge drool factor.

Sushi and sashimi - So very fresh and the wasabi is to die for. And more tuna please!

Sushi and sashimi

Sushi and sashimi platter

Anti-pasto from the deli station. The smooth textured buffalo mozzarella drizzled with Yellingbo olive oil is just exquiste.  And say hello to San Daniele Prosciutto and rock melon and I was in heaven with the air dried wagyu beef.

Anti-pasto from the deli

Anti-pasto from the deli

And the perfectly baked and bouncy Tomato, olive and basil foccacia just hit the right spot for us.

Tomato, Olive and Basil Foccacia

Tomato, Olive and Basil Foccacia

And then we were spoilt with big fat scallops, Moreton Bay bugs, grilled tuna and salmon.  These were one of the fattest and juiciest scallops that I have ever tasted. I just wish it was all for me. That is not too much to ask?

Seafood platter from Collins kitchen

Seafood platter from Collins kitchen

Roast duck, soy sauce chicken, crispy pork belly and char siu (BBQ pork) was well received. The roast duck is my personal favourite. And we had simple stir fry greens and fried rice to accompany it. I have to admit that I was quite impressed with the fried rice.

Roast duck, soy sauce chicken, char siu and crispy pork belly

Roast duck, soy sauce chicken, char siu and crispy pork belly

Fried rice

Fried rice

Simple stir fried greens

Simple stir fried greens

And there was a moment of silence when this 800 grams of grain fed, dry aged for 30 days porterhouse steak was placed into of us. I felt like I was back in the Flintstone era. The meat was melt in the mouth tenderness. The creamy potato mash was to die for. I wonder how much calories I packed as I loaded up the broccolin and bernaise sauce. And the mushrooms were absolutely delicious. And of course not forgetting the red wine reduction sauce and green peppercorn sauce. Perfecto. :)

Another confession – I wanted to run away with the potato mash and mushrooms.

Grain fed, dry aged 30 day porterhouse

Grain fed, dry aged 30 day porterhouse

broccolini with bernaise sauce

broccolini with bernaise sauce

Beautiful mushrooms and creamy potato mash

Beautiful mushrooms and creamy potato mash

I came prepared. Nothing fitting so that there was always room for expansion. We had so much food but there is always room for dessert. When the dessert platter arrive, the table went silent and then OhHHhhHH…. and all forks were ready to dig in. I cannot fault the Mille Feuille. The little crack into the pastry and the banana worked so well in this delightful dish.

Confession time again – I secretly hoped that no one went for seconds but they all did :(

Dessert platter - Chocolate fondue, Rhuburb crumble, Apricot Melba, Banana Mille Feuille and an assortment of ice cream

Dessert platter - Chocolate fondue, Rhuburb crumble, Apricot Melba, Banana Mille Feuille and an assortment of ice cream

My favourite dessert and one of the highlights – Chocolate fondue

Chocolate fondue

Chocolate fondue

The night definitely ended on a sweet note. It was so fun hanging out with other food bloggers and most that I know of!

Collins kitchen

Collins kitchen

Collins Kitchen does breakfast, lunch and dinner in the same style. The whole kitchen is pretty interactive. You are able to go up to the grill station and let the chef know how you like your steak to be done or just rock up to the fridge and help yourself to some organic yoghurt. I will be back to try the breakfast menu. Will you join me fellow food blogger?

Michele from Iron Chef ShellieCollins Kitchen
Agnes from Off the Spork
Maria from The Gourmet ChallengeCollins Kitchen
Sarah from Sarah Cooks
Adrian from Food RehabCollins Kitchen
Thanh from I Eat Therefore I Am - Collins Kitchen
Melissa and Danny from Tummy Rumbles
Joyce from Jetsetting JoyceCollins Kitchen
Suzanne from EssJay Eats
Billy from Half-eatenCollins Kitchen

Which is your favourite dish?